646results about How to "Appropriate taste" patented technology

The invention provides a lady health-care wine and a preparation method thereof. The health-care wine is prepared from angelica, hemlock parsley, radix paeoniae alba, prepared radix rehmanniae, raw radix rehmanniae, radix ophiopogonis, prepared fleece-flower root, lucid ganoderma, radix astragali, ginseng, rhizoma polygonati, poria with hostwood, polygala root, stir-fried spine date seed, deer fetus paste, antler, donkey-hide gelatin, glue of tortoise plastron, stir-fried eucommia, mistletoe, pawpaw, radix achyranthis bidentatae, broomrape, rhizoma drynariae, spatholobus stem, cassia bark, cornus officinalis, epimedium, Curculigo orchioides, saffron, Cordyceps, rhizoma cyperi, agilawood, Flos Caryophyllata, dalbergia wood, Turmeric Root-tuber, Rhizoma Zedoariae, cowherb seed, pseudo-ginseng, raw pollen typhae, pummelo pee, fingered citron, citron, raw rhubarb, fructus cannabis, bush-cherry seed, peach kernel, Chinese radish seed, semolina seed, cassia seed, Plantain seed, dodder, wolfberry fruit, raspberry, schisandra fruit, cherokee rose, Semen Euryales, gynostemma pentaphyllum, raw hawthorn, red rice, gastrodia tuber, kudzu root, chrysanthemum flower, calcined oyster and dragon bone, white spirit and yellow wine. The preparation method comprises the following steps: soaking the Chinese medicinal herbs in 50 vol% top-grade white spirit for 36 days (stirring every three days),and discarding the Chinese medicinal herbs after 36 days; and adding top-grade yellow wine (twice of white spirit), adding a right amount of honey (according to mouthfeel), sealing, and soaking for 36 days (stirring every three days) to obtain the lady health-care wine. When people drink 50ml of the health-care wine a day, the health-care wine can tonify the liver and kidney, recuperate yin and yang, invigorate qi, strengthen the bone, nourish the blood and refresh the brain.

Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickled vegetable. The method provided in the invention includes the technological steps of: A. loading a pickled vegetable liquor into a jar; B. filling the jar with vegetables; C. conducting fermentation at a constant temperature of 12-18DEG C; D. taking the fermented vegetables out of the jar, and carrying out blending and packaging. After a finished product is obtained by subjecting the pickled vegetable liquor to first round pickling, a direct vat set lactobacillus starter activating solution prepared from a direct vat set lactobacillus starter and glucose is added into the pickled vegetable liquor in the jar, and they are mixed uniformly for a second round of circulating pickled vegetable preparation. By adopting a reasonable vegetable proportion and a good flavor chilli vegetable fermented pickling liquor, the method provided in the invention well keeps the inherent flavor of the vegetable and the fermented flavor, and realizes standardized preparation of the active lactobacillus pickled vegetable, enhances the quality and homogeneity of the product, substantially improves the biosecurity of the product, and achieves a best flavor and a most suitable taste, thus further realizing upgrading and industrialized, large scale and standardized production of traditional active lactobacillus pickled vegetables.

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.

The invention discloses a making method of non-alcohol fermenting germinating unpolished rice beverage, which comprises the following steps: choosing unpolished rice; immersing; germinating; grinding; insulating; allocating; isotroping; sterilizing; inactivating enzyme; seeding bacteria; fermenting; displaying tasty flavour; improving digestive adsorption effect.

The invention discloses a plant blend oil, which comprises peanut oil, corn germ oil, sunflower seed oil, tea seed oil, walnut oil, safflower oil and sesame oil, wherein the weight percentage of the peanut oil is 20-40 percent, the weight percentage of the corn germ oil is 20-40 percent, the weight percentage of the sunflower seed oil is 10-20 percent, the weight percentage of the tea seed oil is 3-10 percent, the weight percentage of the walnut oil is 3-10 percent, the weight percentage of the safflower oil is 3-10 percent, and the weight percentage of the sesame oil is 2-6 percent. The invention has the characteristics of high nutritional contents, balanced nutrition and no transgenic ingredients, and meets nutritional requirements of people.

The invention discloses a method for preparing a coconut-water beverage. The method comprises the following steps: (1) breaking coconuts and then getting coconut water, adding an ascorbic acid the weight of which accounts for 0.1-0.15% of that of the coconut water into the coconut water, then stirring the obtained mixture so as to dissolve the ascorbic acid; (2) adding water into the solution obtained in the step (1), then stirring the obtained mixture, wherein the weight ratio of the water to the coconut water is (0.5-1.2): (4-5); (3) adding cane sugars into the aqueous solution obtained in the step (2), adjusting the sugar degree of the obtained mixture to 7.0-8.00 Brix, then adding a citric acid into the obtained product, and adjusting the pH value of the obtained mixture to 4.6-4.8; and (4) carrying out membrane filtration sterilization and ultrahigh-pressure low-temperature sterilization on the aqueous solution obtained in the step (3) so as to obtain the coconut-water beverage. The invention also discloses a coconut-water beverage. The coconut-water beverage and preparation method thereof disclosed by the invention have the advantages that because of changing the traditional heat treatment technology for sterilization and adopting the combination of low temperature membrane filtration sterilization and high pressure low temperature sterilization, the purposes of sterilization and refreshment are achieved, the unique flavor, nutrition and functional components of the coconut water are effectively kept, and the quality guarantee period of the prepared coconut-water beverage is long; and through filtering large particles in the coconut water through centrifugal filtration and membrane filtration, the prepared coconut-water beverage is clear, soft, delicate, pure and fresh.

The invention provides a red soup hotpot base material, which comprises 20 to 30 parts of vegetable oil, 5 to 15 parts of salt, 30 to 45 parts of hot pepper, 15 to 30 parts of thick broad-bean sauce, 1 to 5 parts of spice and 3 to 10 parts of internal heat clearing material. Compared with the prior art, the formula of the red soup hotpot base material provided by the invention is reasonable, and the formula has no components which affect the nutritional components and the mouthfeel with one another. Therefore, the red soup hotpot base material is hot, spicy, fresh, delicious, unique in flavor and proper in mouthfeel. In addition, because the internal heat clearing material is added in the formula, a user does not suffer from internal heat after the red soup hotpot base material is used. The invention also provides a preparation method of the red soup hotpot base material.

The invention discloses methods for preparing shredded mushroom and mushroom dried meat floss by using stems of waste mushrooms generated during mushroom processing. The method for preparing shredded mushroom comprises the following steps of: sequentially carrying out softening process, acid soaking process, high-pressure saturated steam process and shredding process on the stems of mushrooms to prepare the shredded mushroom. The method for preparing mushroom dried meat floss comprises the following steps of: mixing the shredded mushroom with raw materials with different flavors, frying and twisting to be loose. Pyroligneous and high-pressure steam process in the method provided by the invention can soften and separate fibrous tissues of the stems of mushrooms furthest so that the fibers of the stems of the mushrooms are completely and thoroughly separated, and the diameter of the prepared shredded mushroom stem is between 0.4mm and 0.5mm. The mushroom dried meat floss prepared with the method provided by the invention is mellow and tasty, contains more dietary fibers, and has favorable practical value and popularization prospect.

The invention relates to the field of foods, and particularly relates to black tea wine and a preparation method thereof. Particularly, the preparation method comprises the steps: processing sorghum, black tea and fragrant grains, and auxiliary materials such as rice hull and rice bran meal, then soaking, primarily steaming, stewing, re-steaming, discharging from a rice steamer, spreading for cooling, discharging yeast, cultivating, adding the black tea, preparing distiller grains, mixing, feeding a pool for fermenting, distilling, storing, and blending so as to obtain the black tea wine. The black tea wine is cool and transparent in vinosity, pure in faint scent, grace in tea perfume, mellow and clean, long in remaining taste, higher in polyphenol content and low in alcohol content, and has the remarkable black tea fragrance and taste, and a wine body is soft and harmonious.

The invention discloses a beef tallow hotpot condiment and a preparation method thereof. The beef tallow hotpot condiment is prepared from raw materials in parts by weight as follows: 200-300 parts ofbeef tallow, 100-150 parts of glutinous rice cake chili, 15-20 parts of fresh ginger, 10-20 parts of garlic, 15-20 parts of green Chinese onion, 3-6 parts of fermented soybeans, 15-20 parts of Chinese prickly ash, 10-18 parts of table salt, 2-5 parts of rock candy, 8-15 parts of baijiu, 20-40 parts of rapeseed oil, 10-15 parts of oyster oil, 5-15 parts of celery, 15-25 parts of spices and 4-7 parts of monosodium glutamate. The hotpot condiment prepared with the method has the characteristics of being spicy, hot, fresh and fragrant, has strong fragrance and moderate taste, has no residues, andtastes healthier, safer and more delicious.

The invention relates to a dreg-free clear oil bottom material of chafing dish and the preparation method. The dreg-free clear oil bottom material of chafing dish consists of salad oil and seasoning, the weight ratio of the salad oil and the seasoning is 320 to 368: 134.5 to 194.5; parts by weight of the salad oil are 320 to 368 parts; the formula and the parts by weight of the seasoning are: chive: 5 to 6 parts; pickled ginger: 13 to 17 parts; glutinous rice cake hot pepper: 80 to 120 parts; mature ginger: 8 to 12 parts; Zanthoxylum schinifolium: 11 to 15 parts; pickled pepper: 16 to 20 parts; and liquor: 1.5 to 4.5 parts. The usage of the preparation method of the bottom material of chafing dish of the invention can prepare the special taste of the clear oil chafing dish, maintain the delicious characteristics of the chafing dish and have the advantages of moderate taste, being spicy but not dry and numb but not intense.

The present invention is one kind of Chinese medicine for treating climacteric syndrome with stagnation of liver energy and vital energy and its preparation process, and belongs to the field of Chinese medicine technology. The Chinese medicine is prepared with 19 kinds of Chinese medicinal materials including bupleurum root, angelica, white peony root, tuckahoe, white atractylodes rhizome, etc; and may be prepared into medicine powder, bolus, capsule or decoction. It has excellent curative effect on climacteric syndrome with stagnation of liver energy and vital energy. It has fast and determined effect, can cure the said disease radically in high effect. As one compound Chinese medicine preparation, the medicine has proper taste and may be stored for long period.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

The invention discloses a snowflake beef processing method. The processing method comprises technological steps as follows: a frozen beef raw material is unfrozen; beef tallow is refined; an auxiliary material and an injection are prepared; the raw material is subjected to injection and then is cooled; and snowflake beef is obtained after quick freezing. With the adoption of the method, efficient industrial and standardized production of the snowflake beef is realized, the quality stability is improved, and unification of product taste is guaranteed; the injection containing the refined beef tallow is injected into the beef, so that the fat content, the taste, the flavor and the hot-processing property of the beef are improved.

The invention relates to a health care wine and a preparation method thereof, belonging to the technical field of drinking wine. The preparation method takes millet, codonopsis pilosula, astragalus membranaceus, sealwort, yeast for making hard liquor, yeast, red dates and wolfberries as raw materials, and comprises the steps of sequentially steeping, stewing and drying the millet, then adding water and fermenting, adding codonopsis pilosula, astragalus membranaceus, sealwort, yeast for making hard liquor and yeast, or adding red dates, or adding red dates and wolfberries, fermenting again, then adding certain amount of white spirit to ferment continuously so as to prepare mash; squeezing and filtering the mash so as to separate the liquor from vinasse, clarifying the separated liquor, absorbing supernate and filtering so as to prepare raw wine, sterilizing the raw wine and brewing into aged wine, regulating the alcohol content and sugar degree of the aged wine, finally, filling, sterilizing and packing so as to prepare the health care wine.

The invention discloses a method for preparing a shrimp soft can, which comprises the following steps: soaking frozen shrimps into a citric acid the mass concentration of which is 0.05 to 0.1 percent so as to unfreeze the shrimps, then removing the heads of the shrimps and taking glands out; boiling the shrimps subjected to head and gland removing in boiling water for 1 to 10min at a temperature of 80 to 100 DEG C so as to removing part of water of the shrimps; removing the shells of the shrimps subjected to boiling, then soaking the obtained shrimps in pickling liquid for 10min to 8h at a temperature of 25 to 60 DEG C, wherein the pickling liquid comprises the following compositions in percentage by mass: 20 to 50 percent of granulated sugars, 5 to 20 percent of refined salts and 1 to 10percent of monosodium glutamates; and drying the shrimps subjected to pickling 5 to 30min at a temperature of 70 to 120 DEG C. The preparation method is simple and feasible, the prepared shrimp soft can is a subarid peeled-shrimp soft can, and the shrimp meat is moderate in tightness of organizational structure, and has certain chew resistance; and the method can effectively restrain the browningphenomena of the shrimp meat in the processes of hot-working, drying, dehydration or sterilization, thereby maintaining the original inviting orange red of the shrimp meat.

The invention provides a man health-care wine and a preparation method thereof. The health-care wine is prepared from the following components: cartialgenous, boschniakia rossica, cistanche, cynomorium songaricum, herba epimedii, hippocampi, testiset penis phocae, gecko, raw rehmannia, fructus corni, semen cuscutae, mulberry seeds, raspberry, schisandra chinensis, fruit of Chinese wolfberry, fructus cnidii, plantain seeds, lucid ganoderma, Jilin Ginseng, poria, cordyceps sinensis, rhodiola rosea, saussurea involucrate, deer penis, bullwhack, dog penis, bombyx mori, chilopod, angelica, radix paeoniae alba, radix glycyrrhizae preparata,black ant, red ant, fried Chinese date, prepared polygonum multiflorum thumb, white wine and yellow wine. The method comprises the following steps: taking white wine over 50 degrees, and pouring the wine until covering the medicinal materials, sealing, soaking for 36 days, stirring one time every three days; discarding the drug packaged by the gauze; adding the best-quality yellow wine the weight of which is two times of the white wine; adding a proper amount of honey according to the taste, sealing and soaking for 36 days, and stirring one time everythree days. The man health-care wine has the effects of tonifying kidney and cultivating yuan, strengthening du and softening blood vessel, replenishing qi and invigorating spleen, and nourishing blood and regulating liver after 50ml of prepared wine is taken every day.

A rose paste with special taste features that the rose flower is its primary raw material and it contains also other nutritive components. Its advantages are aggreeable fragrance and sweetness, and rich nutrients.

An oral disintegrating tablet of paracetamol is prepared from paracetamol, water-soluble filler, disintegrant, lubricant, and wetting agent or adhesive.

The invention relates to the technical field of tea leaf processing, in particular to a preparation method of a bamboo tube tea. The preparation method comprises the following steps of puffing, softening, sealing and drying. In the preparation method disclosed by the invention, firstly, baked tea is puffed so that tea leaves become fluffy and crisp; softening treatment can enable the tea leaves to have a flavor of green bamboo and a sweet taste; in the process of baking a bamboo tube, water contained in the bamboo tube seeps out to macerate the tea leaves, so that the tea leaves are fermented in a closed manner in airtight environment, and the tea leaves are enabled to have a richer tea fragrance. After products prepared by the preparation method disclosed by the invention are eaten by people, the products can prolong the life of people, have the efficacies of preventing cancers, resisting cancers, resisting oxidation, resisting skin senescence and activating blood vessels, and have fragrant, crisp and sweet mouth feel; when the products are eaten, the products are directly put in the mouth to be drunk with water, and the mouth feel of the bamboo tube tea is suitable for all people regardless of age and sex.